he is known affectionately by his peers as "blocker"......a nick-name that started many years ago when he was 16 in the kitchen @ raphaels, shorncliffe. since meeting him earlier this year through my work (visco fine foods) i have found "blocker" to be a really nice guy & completely down to earth.....if there is a hint of ego you don't see it.....there should however be a hint of ego as recently he was awarded The Trophy de Passion with the Academy Culinaire de France. put it this way....this award is a HUGE achievement! 12 nations compete every 2yrs with the excruciating task of creating & plating up 10 covers of savoury (with 1 protein & 3 garnishes) & 10 covers of a pastry dish.....all to be started & completed in 5hrs....judged by 32 judges with head judge being Thierry Marx (owner of 3 michelin star restaurants). shannon said the 5hr period was that tough, some contenders broke down into tears.
shannon's menu comprised of...
poached turbot fillet w chervil mousseline, hollandaise graitin
lobster timbale in leek, warm lobster jelly, fried tomato butter, confit garlic nougatine
mussel & vegetable veloute, herb crouton, pommes fondant w mushroom espuma
gateaux of valrhona macae chocolate hazelnut mousse, orange jelly, passion fruit cremaux, grand marnier vanilla brulee, macadamia macaron, chocolate mirror glaze, bisuit cullierre, macadamia praline poached pear - THIS WAS ALL IN LAYERS...incredible!....this was the WINNER!
shannon has been refining his skills & competing for years in chef competitions travelling all over the world.....his next big goal is the 2012 Culinary Olympics in germany & the 2013 Bocuse D'or.
the brisbane club has been established since 1903.....shannon has been with the club for 2yrs. you can dine @ the club as a member or as a guest of a member. shannon said the loyal members have high expectations & they only serve premium food & wines.